Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Wheat flour dough

Salt to taste

Water as needed
For the Stuffing

3 Egg(boiled) - grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green chillies - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoons Roasted Cumin powder 

¼ Teaspoons Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method
For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth e dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling meal.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color.

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Parathas, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masalas,

A Spooky Cat Pasta Lentil Soup#SoupSwappers

When Wendy our Host and author of Soup Swapper's group gave us the theme" Spooky Soups and Stews"for this month's event. This was the first recipe that came to my mind. 

Now starts my hunt for a cat shape cookie cutter, couldn't find one. Got after my hubby to make the template.  

When I posted this soup pic on what's app to my sister's , they said will make the soup without the cat, looks so spooky!! Laughed and replied this is for my spooky soup event. My daughter said that cat looks so real and morbid.

But nevertheless, this makes a hearty meal, a satisfying comfort food, that is a sweet, just mildly spiced and packed with proteins.  You can have this as a hearty soupy meal like we did or serve over rice.

We enjoyed this as our lunch or can have it for dinner, it's a meal in itself and is popularly known as Indian style Pasta in a lentils.

Serves 3 as a complete and filling meal
Ingredients
1/8 Cup Tur Dal
1/8 Cup Sabut Urad/Beluga Lentils
1/8 Cup Split Green Moong
1/8 Cup Raw Peanuts
1 Medium Tomato - chopped
2 Tablespoons Oil
Salt to taste
1 Teaspoon Red Chili powder
1 Teaspoon Heaped Homemade Curry powder
1 Teaspoon Jaggery
¼ Teaspoon Turmeric powder
2 Tablespoons Chopped Onion
1 Teaspoon Chopped Coriander Leaves
1 Teaspoon Ginger Juliennes
1 Teaspoon Lemon juice - optional
For the Cat Pasta

½ Cup Whole Wheat Flour
½ Cup Besan/Chickpea Flour
¼ Teaspoon Salt or to taste
A Pinch Black pepper powder
A Pinch Turmeric powder
A Pinch Asafoetida
¼ Teaspoon Carom seeds - rub them on your palms
¼ Teaspoon Kasuri Methi - rub them on your palms
1 Tablespoon Oil
Water as required to make a soft dough
For Tadka
2 Tablespoons Oil
5 Grains Fenugreek Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
3 Cloves Garlic - minced
1" Pieces Ginger - minced

Method

Wash the lentils well. In a pressure cooker add all the washed lentils and 2 cups water, let it cook on high flame for one whistle, then reduce the flame to low and keep it for 10 minutes. Switch off the flame, let the cooker cool.

When the cooker is cooled, add the washed raw peanuts and again place the cooker on high flame. Take one whistle on high flame. Reduce the flame to low and let it cook for 7 minutes. Switch of the flame, let the cooker cool completely.
As the lentils are cooking let's make our Cat Pasta Dough

Mix all the ingredients and knead into soft dough. 

Cover this dough and let it rest for 20 - 30 minutes.
Coming back to our Lentil Soup

In a pot/kadai that has a broad base, heat oil, add the fenugreek, mustard and cumin seeds when the splutter add the chopped onion, ginger juliennes. Sauté till the onion soften, now add the minced ginger, garlic and sauté for a minute add the curry powder, red chilly, turmeric powder and salt, sauté

add the cooked lentils, add the tomato and water (2 to 2½ cups ) to make a watery consistency ( since the cat pasta will absorb most of the gravy when added ). Bring this to a rolling boil, give it a quick stir, cover and let it simmer for 15 minutes on very low flame, stirring after every 3 -4 minutes. Add the jaggery and taste for salt and seasonings, add accordingly. Cover and let it simmer again.
Back to our Cat Pasta

Roll the dough and cut the cat shape pasta using the above template. 

Make eyes and mouth with sliced olives and keep them aside. I wanted to make the eyes and mouth with black olives but didn't have it.

After 15 minutes of the lentil soup boiling add the cat shaped pasta into the simmering pot, cover and let it cook for 15 minutes or till the cat pasta surfaces. Once cooked the pasta will float to the surface. Garnish it with coriander leaves and lemon juice. 

Serve into large bowls and enjoy!!

What a satisfying meal !!

Labels : Tur Dal, Sabut Urad Dal, Split Green Moong, Homemade Curry Powder, Chickpea Flour, Whole Wheat Flour, Soup, Soup Swappers, Indian, Vegan, Main Course, Pasta, Healthy 

Check other recipes of October 2020 Soup Swappers Event 

A Spooky Cat Pasta Lentil Soup by Sneha's Recipe

Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime

Bat Wing Soup by Making Miracles

Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm

Garlic Soup with Gruyère Cheese Toast by Karen's Kitchen Stories

Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla

Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Tikhat Mitachi Puri / Khari Puri

Tikhat Mitachi Puri / Khari Puri, is a tasty puri, slightly spicy, it stay's good for  3-4 days, so it's good to carry while travelling.  Can have this with pickle or yogurt. It's excellent.

This is part of Akshaya Tritiya Veg Lunch Thali.

Ingredients  
2 Cups Whole Wheat Flour
2 Tablespoons Heaped Besan/Chickpea Flour
2 Tablespoon Heaped Rawa/Semolina
1 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds
1 Teaspoon Ajwain/ Carom Seeds
1½ Teaspoon Red chilly powder
½ Teaspoon Turmeric Powder
2 Tablespoon Hot Oil
Water as required for making the dough
Method

Mix all the dry spices , besan, rawa 

well into the flour, add hot oil and mix well

Add water little at a time to make a firm slightly stiff dough.

Keep this dough covered with a damp cloth aside for 30 minutes.

After 30 minutes the dough will like this a little soft.

Divide the dough into small lemon size ball. 

 Oil the rolling board and take each ball and roll  them into small puris ( do not use dry flour or else the puris will absorb more oil).

Heat oil on medium high flame when the oil is hot, fry the puris depending on the size of the pan add one or two and fry, till they are golden on both sides. 

Remove them on to a kitchen towel, so that the excess oil can be absorbed.

They are ready, so puff and yum...

See the goollo mollo puris.

Enjoy!!

Labels : Flatbread, Puris, Maharastrian Cuisine, Maharashtra, Main course, Travelling Menu, Red Chilly Powder, Besan, Rawa, Whole Wheat Flour

Lavash#BreadBakers

Lavash is a thin flatbread or Crisp Whole Wheat Crackers,
from the Middle East, specifically from Armenia. These can be made as soft flat breads and use to make wraps and rolls.

I made the crisp version, Lavash crackers and served them with  Ajvar sauce and these can be  stored for days. Enjoy them as an appetizer with a dipping sauce or just nibble with a cuppa.

Serves 4 to 5
Ingredients
1½ Cup Whole Wheat Flour
1 Teaspoon + 1 Teaspoon Black & White Sesame seeds
¾ Teaspoon Salt
¼ Cup Olive Oil
½ Cup water
1 Tablespoon Oregano 
Method
Pre-heat the oven at 180°C. Grease and line a baking tray. Toast the sesame seeds lightly. Keep aside.

Add salt, olive oil and sesame seeds to the flour and 

rub with your fingers to mix well.

Add the water slowly and make a soft pliable dough.

Divide into four.

Roll out really thin, almost see through thin, on a greased silicon mat.

Or on a greased baking paper.

Cut out a circle using a round plate

A perfect circle

Sprinkle a little of black and white sesame seeds

Roll it with rolling pin

so that the sesame seeds and pressed well

then cut into triangles.

Transfer to the greased tray and brush the top with oil.

Bake till golden and crisp about 15-18 minutes. Cool them on a wire rack. 

Then store in an airtight container.

 Served this with Vegan Ajvar Sauce
My Notes 

Can use half whole wheat and half all purpose flour

Labels: Appetizer, Armenia, Bread, Bread Bakers, Crackers, Healthy, Middle Eastern, Sesame seeds, Starters, Whole Wheat Flour, Biscuits & Cookies , Vegan   

This month the Bread Bakers we are making Crackers and  the Host is Sneha  -

Baked Nacho Chips from Anybody Can Bake
Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
Homemade Senbei Rice Crackers from Food Lust People Love
Lavash from Sneha's Recipe
Olive Oil Crackers from A Messy Kitchen
Rosemary Crackers from Passion Kneaded
Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
Wholegrain Sesame and Flaxseed Crackers from Ambrosia
Wholemeal and Oats Carrot Crackers from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.